Netherlands

Poffertjes (Dutch Mini Pancakes)


-1 ½ C. milk, heated to about 105° F
-2 ¼ tsp instant yeast
-1 ¾ C. all-purpose flour
-2 Tbsp. granulated sugar
-Pinch of salt
-1 large egg
-Butter- melted for pan, softened for serving
-Confectioners' sugar


1. Add yeast to lukewarm milk; stir to combine. Allow to sit for about 10 minutes or until frothy.
2. Whisk together flour, sugar and salt in a large bowl. Add milk/yeast mixture and egg. Beat with electric mixer on high until smooth (or whisk vigorously), about 1 minute. Cover bowl with plastic wrap; let sit until bubbly and doubled in size, about 45 minutes.
3. Heat Poffertjes pan on medium heat until hot, 3 to 4 minutes. Brush cavities with melted butter. Add about 1 Tbsp. of batter to each of the cavities. When small bubbles start to appear and the top starts to look a bit dried out, quickly flip Poffertjes.
4. Allow Poffertjes to cook on other side until nicely browned, about 2 minutes. Remove from pan. Repeat with remaining batter.
5. Serve hot with a pat of butter and sprinkling of confectioners' sugar. Yield, about 60 Poffertjes.

Source: https://pudgefactor.com/poffertjes-dutch-mini-pancakes/

Egypt

Karakadey (Hisbiscus Tea)


-2 -3 C. dried hibiscus flowers (often called red sorrel or roselle)
-2 quarts cold water
-1 -2 C. sugar
-1 or 2 OF THE FOLLOWING OPTIONAL FLAVORINGS:
-sprig mint
-1⁄2 tsp vanilla extract
-1⁄2 tsp grated fresh ginger root
-1 tsp orange flower water
-1⁄2 C. lemon juice


1. Briefly rinse the dried flowers in cool water.
2. In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3. Pour the water from the pot into a pitcher using a cheesecloth-lined strainer to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.)
4. Stir in the sugar. Add any other flavorings (if desired).
5. Add ice and chill completely.

Source: https://www.food.com/recipe/hibiscus-tea-egypt-456615

New Zealand

Battered Fish and Chips


Fish:
-6 gurnard fillets (sub other white flesh fish fillets)
-1 cup self-raising flour, plus more for initial coating
-1/2 tsp salt
-1/2 C. water
-1/2 C. milk
-Canola oil for deep frying

Chips:
-8-10 large Agria potatoes (or any floury potato)
-3-4 Tbsp olive oil
-1 Tbsp chicken salt - DIY recipe here: (https://thewhoot.com/contributors/make-chicken-salt)


1. Preheat oven to 250c. 

2. Slice the potatoes lengthwise into 3-4 1cm thick slices. Then cut each slice into 2-3 1cm chips.
3. Bring a large pot of water to boil. Add the chips, and blanch for 3 minutes. Drain the water, then leave the chips to drain on a teatowel.
4. Lay chips in a single layer on a large roasting tray. Drizzle liberally with olive oil, then sprinkle with chicken salt. Toss to coat. Bake in the hot oven for 20-25 minutes, or until golden brown and crispy. Turn the chips twice during cooking.
5. Add at least 5cm of canola oil to a high-sided, heavy saucepan, and heat on the stovetop on a high heat.
6. Lightly dust the fish fillets in a little flour to coat. Add the 1 cup of flour and salt to a bowl. Mix the milk and water together, then gradually beat into the flour mixture. Keep adding in the water/milk mixture until the batter is about pikelet/pancake batter consistency.
7. Test how hot the oil is by carefully adding a drop of batter in. It should hit the oil and bubble instantly. If the oil begins to smoke, it's too hot, remove from the heat straight away.
8. Drag fillets through the batter to coat, then fry in the hot oil, 2-3 fillets at a time. Fry for around 2 minutes, then flip, and fry for another 2 minutes, or until golden and crispy.
9. Drain the fillets on each side on paper towels as you fry the rest. Pop them onto baking paper in a warming oven, if you have one. Serve with chips, tartar sauce, lemons, and tomato sauce/ketchup!

Source: https://www.kiwifamilies.co.nz/articles/battered-fish-chips-recipe/

Gaza Strip

Maqluba (Upside-Down Rice)


-500 g Basmati rice, rinsed and drained
-2 Tbsp olive oil
-500 g minced lamb (or chopped lamb, beef, chicken)
-1 tsp allspice
-Salt, 1/4 tsp, and to taste
-freshly ground black pepper
-800 ml chicken stock, heated up
-1 large onion, diced
-1 large eggplant, chopped
-1 courgette (zucchini), chopped
-1 red capsicum (bell pepper), chopped
-4 tomatoes, sliced in rings
-1 small cauliflower, cut into bite-sized pieces
-30 g pine nuts
-1 handful fresh parsley, chopped
-saucepan for the maqluba measuring 20 – 22cm, about 10cm high (8-9" x 4")

1. Preheat the oven to 180°C/350°F. Arrange the cauliflower pieces on a baking sheet and drizzle 1 Tbsp of olive oil all over. Sprinkle a ¼ tsp of salt and some freshly ground black pepper and roast for about 20 minutes, flipping halfway through the cooking time.

2. Heat the olive oil in a large frying pan over medium heat. Sauté the onions for about 3-4 minutes. Add meat, allspice, salt and pepper to taste. Stir and brown the meat all over and cook for 10 minutes. You want the final result to be a little on the dry side, but not too dry.

3. Grease bottom and sides of your saucepan. Then start with layering the bottom with the sliced tomatoes. You'll get 2 layers. Season with salt and pepper to taste. Add half the meat, season with a pinch of salt and some freshly ground black pepper. Then pack down with a potato masher. Add all the vegetables, season with salt and pepper and pack down.

4. Then top with half the rice, season with salt and pepper and flatten. Add remaining meat, season, and pack down. And finally, add the second half of the rice. Season with salt and pepper, and pack down.
Take a small saucer, place it face down on the rice (or use the back of a large spoon), and slowly pour all the stock in. This stops a gap/hole appearing in the rice as you're pouring the stock in. 

5. Place the pot on the stovetop, turn the heat on high for 3 minutes to bring to a simmer. Once simmering, cover, reduce heat, and cook for 45 minutes or until rice is done. Remove from heat, and do not remove cover for 10 minutes.

6. Uncover saucepan, take a large plate or serving platter, place it over the pot. Holding the plate tightly against the saucepan, turn over, give it a gentle shake, then slowly ease the saucepan off the plate. Top with the pine nuts and parsley. (Hopefully it will not collapse, but if it does, no big deal, spread it on the platter, top with pine nuts and parsley and serve.)

Source: https://www.linsfood.com/maqlooba-recipe-palestinian-rice/#recipe

Brazil

Feijoada (Black Bean Stew)


-1 lb. dry black beans
-4 Tbsp. extra virgin olive oil
-1 lb. pork shoulder, cut into chunks
-2 large onions, sliced
-1 head of garlic, peeled and chopped
-1 lb. carne seca or corned beef, cut into chunks
-1/2 lb. fresh sausages, such as chorizo or Italian sausage
-1 lb. smoked sausage, such as linguica or kielbasa
-1 smoked ham hock or shank
-3-4 bay leaves
-Water
-1 14.5 oz. can crushed tomatoes
-Salt


1. Soak beans in hot water while you prepare the rest of the stew.

2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. Remove from pot, set aside.

3. Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

4. Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour.

5. Drain the black beans and add to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

6. Add the tomatoes, stir well and add salt to taste. Simmer uncovered, until the meat begins to fall off the ham hock, probably 2-3 hours. Serve with white rice and hot sauce, and desired sides.

Source: https://www.simplyrecipes.com/recipes/feijoada_brazilian_black_bean_stew/

San Marino

Nidi di Rondine ("Swallow's Nest Pasta")




For the Béchamel sauce:

-2 Tbsp. all-purpose flour

-2 Tbsp. butter

-1 C. milk

-2 Tbsp. of grated Parmesan cheese, plus more for topping

For the pasta rolls:

-1 package of lasagna noodles

-3/4 lbs. prosciutto or ham, thinly sliced

-1 1/3 C. Fontina cheese, thinly sliced

-1 1/2 C. marinara sauce, divided



1. To make the Béchamel sauce: Whisk milk and flour in a sauce pan, then add butter and place the pan over medium-high heat. Whisk until the sauce thickens. Season with salt and the 2 Tbsp. parmesan cheese.

2. Cook lasagna noodles in salted boiling water. Once cooked, remove with a slotted spoon and place on towels to dry. Turn over to dry both sides.

3. Pre-heat oven to 375° F. Coat the bottom of a large baking dish with 1 cup of the marinara sauce.

4. To assemble each rose: spread a layer of béchamel on each lasagna piece, and place slices of prosciutto or ham, and fontina cheese. Roll each piece into a cylinder shape and place in the baking dish. Repeat process until the dish is full. If there is additional space left in your dish, use crumpled tin foil to fill the space and keep the roses upright.

5. Dollop the remaining marinara sauce onto the tops of the roses and sprinkle with parmesan cheese. Bake for 30 minutes or until the roses are golden brown.

Source: https://www.oattravel.com/community/the-inside-scoop/the-buzz/recipe-san-marinos-nidi-di-rondine

Switzerland

Potato Rösti


-4 large potatoes
-2 Tbsp lard or butter
-2 Tbsp vegetable oil
-salt, to taste


1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.

2. Heat lard or butter, and oil, in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.

3. When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.

Source: https://www.tasteatlas.com/rosti/recipe

Cayman Islands

 Toasted Coconut Mojito

-1.5 oz Toasted Coconut Rum
-10 sprigs of fresh mint
-1 oz fresh lime juice
-4 oz club soda

1. Lightly press on the mint leaves to release aromatics and add into rocks/lowball glass
2. Add rum, lime juice, and fill glass with ice
3. Stir well and top with club soda
4. Add mint sprig for garnish

Source: https://www.visitcaymanislands.com/en-us/culinary-capital/recipes#Toasted_Coconut_Mojito

Tuvalu

Coconut Curry Tuna


-1 lb. raw, white flesh fish, cut into steaks

-2 Tbsp. vegetable oil
-1 medium onion, peeled and roughly chopped
-1 Tbsp. freshly grated ginger root
-4 large cloves garlic, peeled and minced
-2 Scotch bonnet chili peppers, seeds left in, and roughly chopped (only 1 if you don’t like super spicy hot dishes, and leave the seeds out for even milder)
-1 Tbsp. curry powder
-12 oz. unsweetened coconut milk
-4 green onions
-6 oz. sugar snap pea pods (or any green vegetable of your choosing)
-Soy sauce, to taste
-Fresh cilantro or parsley, for garnish

1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Sauté the onions for a few minutes, until fragrant and translucent. Add the pepper(s), curry powder, garlic, and reduce heat to medium. Cook until softened.
3. Stir in the coconut milk, then the green onions and peas. Add the tuna steaks, and soy sauce to taste. Cook until the tuna is nicely browned on the outside and as done in the center as you like it.
4.  Garnish with fresh parsley or cilantro, serve with rice if desired.

Source: https://ethnicfoodsrus.com/around-the-world-recipes/smallest-countries-worldwide-cuisines/tuvaluan-cuisine/

Turks & Caicos Islands

Johnny Cakes


-3 C. all-purpose flour, divided, plus more for the surface

-2 to 4 Tbsp. granulated sugar

-1 Tbsp. baking powder

-1 tsp salt

-2 1/2 Tbsp. unsalted butter, at room temperature

-1 1/2 C. vegetable oil, for frying



1. In a large bowl, mix the flour, sugar, baking powder, and salt. Work in the butter with your fingertips.

2. Add 1 cup of water to the flour mixture and mix with a wooden spoon until smooth.

3. On a lightly floured surface, turn out the dough and knead with your hands, sprinkling the surface with more flour as needed, until smooth and elastic. Place the dough in a clean bowl and cover with a towel. Let rest for at least 30 minutes.

4. After dough has rested, in a large skillet over medium heat, heat the oil. 

5. Form small balls of dough with your hands. On a lightly floured surface, roll out the dough into circles with a rolling pin or the palm of your hand. Be sure to not make them too thin.

6. Pierce each piece of dough with a fork or sharp knife several times and then drop in the hot oil. Fry until golden brown. 

7. Let drain on napkins or paper towels.

Source: https://food52.com/recipes/24769-the-islands-johnny-cake

Vanuatu

 

Sweet Potato Simboro

-cabbage/spinach/chard leaves, cleaned, stems removed

-2.5 C. sweet potatoes, peeled and finely grated (sub other starch)

-1 tsp. salt

-1/2 tsp. pepper

-14 oz. coconut milk

1. Place grated sweet potatoes into a large bowl. Mix well with salt and pepper.

2. Spoon the sweet potatoes into the leaves, then wrap (or roll) them into little bundles. 

3. Lay the bundles tightly in a medium pot. Pour the coconut milk over the bundles, cover and simmer very gently until done (about 20-30 minutes to cook the sweet potato).

Source: http://globaltableadventure.com/recipe/recipe-simboro/

China

Peking Duck

-1 (4 pound) whole duck
-1/2 tsp ground cinnamon
-1/2 tsp ground ginger
-1/4 tsp ground nutmeg
-1/4 tsp ground white pepper
-1/8 tsp ground cloves
-3 Tbsp. soy sauce , divided
-1 Tbsp. honey
-1 orange, sliced in rounds
-1 Tbsp. chopped fresh parsley for garnish
-5 green onions
-1/2 C. plum jam
-1 1/2 tsp sugar
-1 1/2 tsp distilled white vinegar
-1/4 C. finely chopped chutney 

1. Rinse the duck inside and out, pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one Tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Refrigerate the bird for at least 2 hours, or overnight. 

2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour, adding a little more water to the wok, if necessary, as it evaporates. Lift duck with two large spoons, and allow juices and green onion to drain out. 

3. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 30 minutes in the preheated oven. 

4. While the duck is roasting, mix together the remaining 2 Tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char. 

5. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.



Source: https://www.allrecipes.com/recipe/31972/peking-duck/